Highly modified base malt isn't prone to off flavours, contributes a good amount of flavour and body and is suitable for no chill.2-3 weeks from grain to glass.Nicely balanced and low abv so great for session drinking, quick consumption keeps hops fresher between batches.Economic on hops - no change in IBU if you no chill.Easily stands up to craft brands like Brewdog, Cloud water, beavertown, etc.

I'm only a small guy so prefer to drink even sub 4% if possible. As long as attenuation can be controlled by the brewery there's no reason a beer can't taste the same as a higher abv beer. Low attenuating yeasts are great for that, although less economic on malt vs abv, but we don't care about that :d

My house New World hopped ale is similar to this but the last batch I no chilled 15 litres of it in one cube then 5 litres in a smaller cube along with 50g of Mosaic. Another 50g went into dry hop. 1.042, that was a great beer. Do you find this is missing anything because it's just the dry hop and no late hops, Rob?

sounds like a nice beer. my house apa is similar but i add diubke the crystal to zombie dust it up more and im on my second sack of Minch malt. which needs a few kettle fineings as it produces a murky wort. I only use 50g of pellet hops but dont use a hop bag..do you ?

Naw, just lob them in then attach a fine filter to the syphon on racking. I'm not keen on hops bags as I like the pellets to break up and have free movement in the beer. Cold crashing them out is another method but I don't have the cooling to do that

Sack of Vienna malt arrived yesterday, dpd left it outside in snow which was dumb as I was in. Half a kg of Magnum and same of Amarillo also received so I'm planning a few iterations of this recipie. Might start with a lager yeast cos it's so cold outside and I like to live dangerously.

What do ABInbev know about dry hopping! Haha. Most of the brands they own have never seen a hop in their life.Honestly though he's probably referring to a recirc/hop cannon type thing where good dry hopping can be achieved within hours. Sitting and letting the beer stew is a really easy but time consuming method.

Batch 3,3.5K Vienna .025k Chateau Cara Claire 5 ebc, 1.5 hours mash strike in at 75C all treated, out at 65C 2 batch sparge. 15g 10% Centennial at 60, whirlfloc at 15 and another 35g Cent at flameout. Saf05. 100g Amarillo pellets dry for a week. It been in bottles for 10 days now, dropped bright, pours a bit cloudy. Its a lovely beer, there is a smoothness from the Vienna that I really appreciate and there is no heavy use of cara or crystal to get in the way of its flavour. Its quite dry which works well. The Amarillo comes across as aromatic elegant and restrained. Plently strong enough for me but didnt measure it. Best one yet.